Cooking delicious Ukrainian dumplings
For some reason, many nations formed the opinion that Ukrainian traditional cuisine is heavy, fatty and very well-fed dishes that have intricate recipes and are easily perceived only by the indigenous people of Ukraine.
But so that they do not speak there, we know perfectly well that this is not always the case, because there are dishes that are not only very easy to prepare, they are also very practical in use, besides, they are very tasty and appetizing in appearance. Direct evidence of this fact is Ukrainian dumplings, which are significant assets not only of Ukrainian cuisine, but also of culture.
There are more than one kind of such a dish in the world, for example, in Ingushetia its own dumplings made from corn flour, in Belarus - its own, called dumplings, and this is not the whole list of varieties.
In each kitchen, this dish is served differently, has its differences in the recipe and cooking process, but they all share one common concept - these are pieces of dough, cooked in water.Ukrainian dumplings are traditionally served as an independent dish, with sour cream or butter, another possible option is to cook soup with them on a meat broth.
It is difficult to determine how the history of such a surprisingly simple, but very tasty and beloved dish in many countries began, they are often mentioned in the works of famous Ukrainian writers, N. V. Gogol, Taras Shevchenko and others.
If you drive through the Ukrainian villages, there, along with their traditions and history, there are unique and unique recipes of dumplings that are handed down from generation to generation, but the most popular and gable dumplings became in Poltava, there is even a monument to them.
A huge stone bowl with a spoon and 12 dumplings, which became the personification of wealth, prosperity and generosity, is a favorite monument of the local population, where festivals dedicated to Ukrainian dumplings have been held for 10 years!
Outwardly, they resemble Belarusian dumplings, only they are made from dense and steeper dough, by the way, lazy dumplings with cottage cheese - these are also distant relatives of the same dumplings.What unites all varieties of this dish is the presence in the recipe of eggs, butter, flour and milk in their composition. Sometimes for a specific taste or smell, spices, herbs, or other ingredients that easily diversify recipes can be added to the dough.
What do you need for cooking Ukrainian dumplings?
In fact, the scheme of their preparation is simple, usually the process uses those products that can almost always be found in any normal housewife in the fridge - fine flour, milk, eggs and butter, instead of which, by the way, you can use light margarine .
Depending on the recipe, you can diversify the list of added products, as well as ways to serve an already prepared dish: someone prefers chicken broth with dumplings, someone cooks them first, and then roasts them in a pan and serves them with sour cream, and someone does use as a hearty side dish for meat.
Dumplings are a relatively quick and easy-to-cook dish, you just need to knead the dough, roll it into individual harnesses and cut small squares.
Some hostesses come in the old-fashioned way, pinch small pieces of dough from the dough and form twisted figures of them, which are sent to boil in boiling water.
Many people wonder how much such a dish should be boiled, because the dough is scary to digest or not cook, the whole dish will instantly lose its charm. Usually such “pieces of dough” need to be cooked for about 10 minutes, when they are ready - you will immediately see this, as they will quickly float to the top.
Ukrainian dumplings recipe
The real Ukrainian dumplings, which are prepared by local residents in Poltava, have the following recipe for cooking:
- flour - 2 items;
- water - 0.5;
- eggs - 2 pcs .;
- oil - 100 g;
Sift the flour several times, so that it is enriched with oxygen, eggs are beaten with salt, which we add to taste. Knead the dough, mix everything well and roll out a small “sausage” from the resulting mass. Cut the "sausage" into small test pieces, from which we make dumplings.
We put the pan on the gas in advance, when the water boils, add salt to it and lower the cut pieces of dough, cook them on low heat for about 10 minutes. When the dumplings float, we throw them in a colander so that all the water is glass. At the same time, heat the butter in a frying pan, lay dumplings on it and fry slightly on both sides.Serve hot with sour cream, pieces of meat or bacon.
Cheese dumplings recipe
The correct cooking process is to use hard cheeses "Gouda", however, if they are not available, you can use any other Dutch cheese, as a result, you get an equally tasty and flavorful dish.
- Dutch cheese - 100 g;
- egg - 1 piece;
- White Cheese - 100 g;
- flour - 100 g;
- semolina - 1 tbsp. a spoon;
- butter - 2 tbsp. spoons;
- to taste salt, nutmeg.
Cheese and cheese on a small grater, mix everything and add the egg, flour, mango and a little salt. We melt butter in a water bath, add to the dough and knead the dough again until it turns into a steep bun.
Wrap it in a plastic bag or cling film and send it in the fridge for half an hour. After the time has elapsed, the cooled dough is cut into small pieces, sculpted from them dumplings.
Further - as you like more, they can simply boil in ordinary water and fry in a pan, and you can make the basis of a delicious soup on chicken broth. You can eat this dish with sour cream, butter, and various sauces, for example, sour cream or garlic.
Useful tips when cooking
- If you decide to cook soup with the addition of chopsticks, then remember that they need to be added at the very end of cooking, as they quickly reach their readiness, and boiled shapeless pieces of dough in the broth are not the best dish.
- Do not forget that in the process of cooking, they greatly increase in volume - two or three times - so you should not make them too large, they may simply not fit in your pan, especially if you cook them together with the broth.
- Remember that a dish like dumplings, it is important to serve hot, because when they have cooled, they lose half of their taste and charm. Many culinary masters recommend serving such a dish with fried onion or with bacon - small slices of fried bacon.
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